Pheasant With Cream Sauce Recipe
Ingredients
| Pheasant | 1 | |
| Bacon | 1/4 pound | |
| Sherry | 2 Tablespoon | |
| Shallots | 2 , sliced (STUFFING:) | |
| Butter | 2 Tablespoon (STUFFING:) | |
| Pheasant's liver, chopped | ||
| 1/4 pound ground lean pork | ||
| Cream | 1/2 Cup (16 tbs) (SAUCE:) | |
| Lemon juice | 1 (SAUCE:) | |
| Sherry | 2 Tablespoon (SAUCE:) | |
| Egg yolk | 1 (SAUCE:) | |
Directions
In a pan, melt butter, add shallots and liver and sauté about ten minutes.
Mix this well with the ground pork and the seasoning.
Stuff mixture in cavity of bird.
Truss.
Wrap bacon strips around it.
Put pheasant on bed of parsley.
Moisten with sherry.
Sprinkle with salt, pepper and paprika.
Close and bake.
SAUCE: Remove pheasant from clay baker, place on a hot platter.
Strain the sauce into a saucepan and simmer.
Remove pan from heat.
Beat well: sherry, lemon juice, cream and egg yolk and pour over pheasant.
Mix this well with the ground pork and the seasoning.
Stuff mixture in cavity of bird.
Truss.
Wrap bacon strips around it.
Put pheasant on bed of parsley.
Moisten with sherry.
Sprinkle with salt, pepper and paprika.
Close and bake.
SAUCE: Remove pheasant from clay baker, place on a hot platter.
Strain the sauce into a saucepan and simmer.
Remove pan from heat.
Beat well: sherry, lemon juice, cream and egg yolk and pour over pheasant.
Chef
